• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 4 boneless, skinless chicken breasts
• ½ medium onion, sliced
• 1 garlic clove, sliced
• ¼ cup blanched (skinless) unsalted almonds
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground turmeric
• ½ cup chicken broth
• ¼ cup dry sherry
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flatleaf parsley

  1. Place a large skillet over high heat. Add the olive oil and butter and
    cook the chicken breasts on all sides until firm, about 5 to 7 minutes per
    side. Remove the chicken and set aside.
  2. Add the onion, garlic, almonds, cinnamon, nutmeg, and turmeric to the
    same pan and sauté until the almonds are lightly browned, about 1 to 2
  3. Place the almond mixture, chicken broth, sherry, salt, and pepper in a
    blender or food processor and process until the mixture is smooth. If the
    sauce is too thick, add additional chicken broth to get the consistency of
    heavy cream.
  4. Return the chicken to the pan and add the almond sauce. Reduce the
    heat to low and let the sauce warm through. Be careful not to simmer
    the sauce, because it will separate.
  5. Arrange the chicken and sauce on a serving platter, top with parsley,
    and serve.
  6. This recipe can be stored in the refrigerator for 4 days.